Winter Vegetable Soup

Winter Vegetable Soup

Cheryl Bennett
Food Blogger
Pooks Pantry

Yield: 4



  1. Set aside the diced potato, carrot and parsnip for garnish. Preheat oven to 350°F.
  2. In a large pot, heat half of the oil. Add carrots, celery, parsnips, onion, garlic, turmeric, salt and pepper. Sauté on medium heat until light golden brown, about 8 minutes.
  3. Add bay leaves, thyme, vegetable stock and potatoes. Simmer on medium/medium-low heat for about 30 - 40 minutes until vegetables are very soft.
  4. While soup is simmering, toss diced vegetables in remaining canola oil with a pinch of salt and pepper. Lay out a baking sheet in a single layer and roast until slightly crispy on the outside and cooked through. About 20 -25 minutes. Remove from oven and set aside. Cover with foil to keep warm.
  5. Remove bay leaves and thyme sprigs from soup. Using a stick blender, puree the soup. You can also use a regular blender: ladle it in carefully and place a towel over the top to avoid getting burned.
  6. Pour soup into bowl and top with diced, roasted veggies.
  7. Sprinkle with diced chives, if desired